Adobo Pate

Preparation Time: 10 minutes for adobo; 15 minutes for pate
Cooking Time: 1 hour
Servings: 36

Ingredients:

THRICE-COOKED ADOBO

Ingredients:
½ kilo chicken, cut into pieces
½ kilo pork liempo, cut into pieces
¼ kilo chicken liver
¼ kilo pork liver, cut into pieces
¼ cup vinegar
¼ cup MAGGI Savor, Classic
2 tbsp soy sauce
1 sachet 8g MAGGI MAGIC SARAP
¼ cup crushed garlic
½ cup oil

 

PATÉ
2 ½ cups pork, chicken, and liver adobo
1 8 oz cream cheese
1 250 ml NESTLÉ All Purpose Cream
10 cloves roasted garlic with oil

 

Procedure:

For the Adobo:
1. In a pot, combine chicken, pork, liver, vinegar, MAGGI Savor Classic, MAGGI MAGIC SARAP and garlic. Cook uncovered until boiling.
2. Lower the heat and simmer while covered until meats are tender. Strain sauce and set aside for use during frying.
3. In a large pan, heat the oil. Pan-fry the chicken, pork and liver until golden brown.
4. Pour in the sauce and simmer with the browned meats until sauce is almost dry.
5. Remove bones of chicken and pork. Set aside.

For the Pate:
Run the pork, chicken, and liver in a food processor until pureed. Add cream cheese, NESTLÉ All Purpose Cream, and roasted garlic. When well blended, transfer into containers and chill.